8,159 fan fan recipes

Old-fashioned whole wheat brown bread with brown sugar, sour milk, and lard. A dense, hearty no-yeast quick bread with just 7 ingredients and one bowl.

A traditional British chutney made with fresh or dried apricots, onions, raisins, and walnuts, simmered with spices and vinegar until thick and jammy.

This delicious one-pan meal will for sure make everyone want extra.

A succulent seafood dish made with smoked sausage, potatoes and a bit of cayenne pepper.

English muffin bread for the bread machine creates the signature nooks-and-crannies crumb in a sliceable loaf. Toasts up like the rounds for butter and jam mornings.

Cranberry apple relish with brown sugar, cinnamon, and walnuts, simmered and water-bath canned for shelf-stable storage. A chunky, sweet-tart holiday condiment you can put up in jars.

Chinese-style tofu stir-fried with salted black beans, mashed red beans, garlic, green chili, and soy sauce. A savory, protein-rich vegetarian main dish.

Wholesome breakfast cookie bars made with rolled oats, whole wheat flour, wheat germ, and dried fruit. Sweetened with apple juice and brown sugar for a grab-and-go morning fuel-up.

No-bake paradise peach pie with fresh peach slices layered over a blended pineapple, pecan, and date filling. Vegan, no refined sugar, and ready without ever turning on the oven.

A smoky Mexican-style chicken soup with garbanzos, rice, and chipotle pepper, topped with creamy avocado and melted cheese. Warm, spicy, and ready in 30 minutes.

Whole wheat sandwiches filled with creamy peanut butter mixed with applesauce, crispy bacon, and chopped fresh apple. Unexpected combo that works. Add lettuce for crunch.

Apple City BBQ ribs: championship-style competition pork ribs with a layered dry rub, applewood smoke, and a finish sauce with grated apple, onion, and bell pepper. Slow-smoked low and slow.

Vegetarian oat burgers with sauteed vegetables, tamari, and herbs baked until golden. Healthy meatless patties ready in 2 hours including chill time.

Reuben casserole layers crisped rye bread, corned beef, Swiss cheese, Granny Smith apples and sauerkraut with Dijon and mayo for a baked take on the deli sandwich classic.

A big-batch vegetable stew loaded with carrots, turnips, parsnips, and mushrooms in a spicy tomato-chicken broth. Freezer-friendly and served over couscous.

Spinach Mushroom Lasagna with Miso and Tahini recipe